Ingredients

• 2 beets, halved
• 2 large carrots, halved
• 2 celery stalks, halved
• 2-inch piece of cucumber
• 2 red-skinned apples, such as Pippin, halved
• 1/4 cup walnut pieces, finely ground
• small handful of ice (optional)

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Instructions

1. Cut two wafer-thin slices off one of the beet halves and reserve. Feed the beet and carrots, then the celery and cucumber, and finally the apples through a juicer. Stir in the walnuts. Fill a glass halfway with ice (if using), then pour in the juice. Thread the beet slices through a toothpick, lay it on top of the glass, and serve immediately.